Cherry butter cake

Name: Cherry butter cake
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 250 g Butter; 500 g Flour; 1 egg (size M); 150 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 1/4 l Milk; 1 cube (42 g) fresh yeast; 500 g Cherries; 50 g Coconut flake; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

250 g Butter
500 g Flour
1 egg (size M)
150 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
1/4 l Milk
1 cube (42 g) fresh yeast
500 g Cherries
50 g Coconut flake
7-10 Tbsp Grease

Directions

1
Melt 100 g butter and let it cool down. Put flour, egg, 100 g sugar, vanillin sugar, lemon peel and salt in a mixing bowl. Heat milk lukewarm and dissolve yeast in it. Add yeast milk and fat to the flour mixture and work into a smooth dough using the dough hooks of the hand mixer.
2
Knead again with floured hands, form into a ball and cover and leave in a warm place for about 30 minutes. In the meantime clean, wash and stone the cherries. Grease the fat pan of the oven (approx. 37x32cm).
3
Press the dough with floured hands onto the fat pan and let it rise for another 15-20 minutes. Press the remaining butter in flakes into the dough. Spread the cherries on the dough and press them down gently.
4
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 30 minutes. In the meantime, mix the grated coconut and the remaining sugar and spread on the cake 10 minutes before the end of the baking time.
5
Take the cake out of the oven and let it cool down on a grid. Serve with whipped cream and a dash of Batida de Coco.